Pot Pie

Shopping

• Produce
  • white or yellow onion (1)
  • celery (1c)
  • carrots (1c)
  • garlic (3)
• Dairy
  • butter, vegan (4tbsp)
  • milk, plant-based, unsweetened (1c)
• Middle
  • puff pastry, 1 sheet
  • broth (1.5c)
  • vegan chicken strips (12oz)
  • peas, frozen (0.5c)
  • dry white wine (splash, opt)
• Staples
  • flour (0.25c)
  • poultry seasoning (1tsp)
  • salt and pepper

Prep

NOTE: Thaw puff pastry. Fridge overnight, counter 30m

1. chicken-style strips, chop
2. Dice onion (1), celery (1c), carrots (1c)

Cook

1. Oven to 400
2. Oven-safe skillet, med-high, melt butter (4tbsp)
   1. Saute onion, celery, carrot, until translucent 3-5m
   2. Sprinkle flour (0.25c), stir to coat, cook 1-2m
   3. Opt: deglaze with wine (.33c), scrape up
   4. Stir, reduce until most liquid gone
   5. Add broth (1.5c), stir
   6. Add milk (1c), poultry seasoning (1tsp), stir
   7. Fold in chicken, peas (0.5c)
   8. Simmer on low until thickened, 5m
   9. Salt and pepper to taste
   10. Opt: to pie pan
3. Bake
   1. Puff pastry, cover, tuck in
   2. Cut slits
   3. Bake 35-45m, golden brown, bubbly

Notes

• Suggested Time: 75m
  • Prep: 30m
  • Cook: 45m
• Servings: X
• Substitutions: X

Citation

Inspired by: Sarah's Vegan Kitchen